Granita

Hailing from Sicily, classic granita ranks among the most refreshing desserts ever, up there with snow cones and popsicles. Simple to make and easily modified, it’s perfect on its own as a light palate cleanser or dressed up with whipped cream and toppings. This pineapple version is big on tropical flavors, with heavy notes of vanilla and toffee thanks to a splash of rum and a scoop of dark brown sugar.

Do I need to add rum?

Nope! Feel free to leave it out, or sub in a teaspoon of pure vanilla extract for a similar effect.

Why mandarin orange juice?

We think mandarin oranges are a particularly good pairing with pineapple, as they are on the sweeter end of the orange spectrum, with lots of complex vanilla-y flavor (not unlike rum). That said, any variety of orange will do the trick, from navel oranges to blood oranges.

Can I use white sugar?

Yep! You’ll lose some of that deep molasses flavor, but it will still be delicious.

Do I need to strain the granita mixture?

Straining can help catch any errant unblended pieces of fruit and undissolved sugar, but it isn’t required. Feel free to skip this step, especially if you’re using a high-powered blender. Your granita will turn out great either way.

Made this? Let us know how it went in the comment section below!